Soak the raisins in a bowl with the riesling wine for about an hour. Toast the walnuts in a skillet on the stove and continually stir to make sure they do not burn. When you can smell the walnuts are toasted IMMEDIATELY remove the nuts from the skillet to a bowl to ensure they do not keep cooking.

Combine celery, apples & fennel in a large bowl, toss with the lemon zest & juice. Drain the raisins. Add drained raisins, walnuts and parsley. Combine mayonnaise and yogurt in a bowl and fold about 3/4 of it into the celery and apple mixture, add the rest if you it needs a bit more. Cover and allow to sit in the refrigerator for at least 4 hours. This is important to give the time for all the flavors to come together. Before serving allow to slightly come to room temperature, but is still cold. Enjoy!